Classic Aussie Lamingtons
A much-loved classic! Fluffy lamingtons rolled in soft, snowy coconut. Perfect for sharing at any time of day
Ingredients
Sponge Cake
4 eggs
1 cup Black & Gold Caster Sugar
1 cup self-raising flour
½ cup plain flour
125 g butter, melted
½ cup milk
Chocolate Coating
2 cups icing sugar
⅓ cup Black & Gold Cocoa Powder
2 tbsp butter
½ cup milk
To Coat
2 cups Black & Gold Desiccated Coconut
Instructions
- Preheat oven to 180°C. Beat eggs and Black & Gold Caster Sugar until thick and pale. Gently fold in flours, butter and milk. Pour into a lined square tin and bake for 25 minutes. Cool completely.
- Once cool, cut the cake into even squares.
- In a bowl, mix icing sugar and Black & Gold Cocoa Powder. Add melted butter and milk, stirring until smooth.
- Dip each cake square into the chocolate sauce, letting excess drip off.
- Roll each piece in Black & Gold Desiccated Coconut until fully covered. Place on a rack or tray and allow to set before serving.
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